These are good, if not slightly frustrating, cookies. What’s particularly good about them is they’re not overly sweet, though you’d think they would be because of the dates. The key to avoiding frustration is to freeze the rolled dough before slicing it. Problem solved! This recipe is from The Perfect Cookie, published by America’s Test…
Butter Cookies with Pistachios
These were outstanding cookies! Based on a recipe from a Penzy’s spice catalog, I took liberties with some of the ingredients, which made these spectacular. One key secret is to use high-fat butter, like Kerrygold. And chop the pistachios coarsely, so you have big chunks in the cookies. Not much more to say about then,…
Crème Brûlée Cookies
These taste really good, which isn’t a surprise given that their namesake is so absolutely delicious. You could use several types of cookies for the base, so I used a basic cookie recipe. The frosting for these cookies is really basic, and the key to the flavor lies in torching the frosting and sugar. Enjoy!…
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